large red bell peppers
tablespoon vegetable oil
medium onion, diced (about 1/2 cup)
teaspoon minced garlic
cup diced boneless, skinless chicken breasts, cooked
cup Prego® Marinara Italian Sauce
cup shredded Cheddar cheese, Monterey Jack or Swiss cheese
teaspoon ground black pepper
Heat the oven to 375¬ļF.¬† Cut the tops off the peppers and reserve.¬† Remove and discard the seeds.¬† Place the peppers, cut-side up, into a 3-quart shallow baking dish.
Heat the oil in a 10-inch skillet over medium-high heat.¬† Add the onion and garlic and cook¬†until tender.¬† Place the onion mixture into a medium bowl.¬† Stir in the chicken, sauce, cheese and black pepper.¬† Spoon the chicken mixture into the pepper halves.¬† Top with the reserved pepper tops, if desired.
Bake for 40 minutes or until the peppers are tender.